Mrs. S graciously shared a shiso plant with me - actually two; the green one and the purple one. I love, love, LOVE shiso!!
I had some well-ripened tomatoes, so I made this insalata caprese look-alike. Drained medium-firm tofu instead of sliced buffalo mozzarella, shiso leaves instead of basil, and seasoned with soy sauce and rice vinegar for a Japanese touch :)
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